Chickaritos
Uploaded by: Lisa
Author:
Prep Time:
Cooking Time:
Servings: 18 appetizers o
User Rating: 3
Ingredients:
3 cups (700 ml) finely chopped cooked chicken
salsa
water
1 17-1/4 oz (483 grm). box frozen puff pastry sheets, thawed*
1/4 tsp (1 ml). paprika
1/4 tsp (1 ml). ground cumin
1/4 tsp (1 ml). pepper
1 tsp (5 ml). garlic salt
1 tsp (5 ml). hot pepper sauce
1-1/2 cups (350 ml) shredded sharp Cheddar cheese
1/2 cup (125 ml) finely chopped green onions
1 can [4 oz (112 grm)] diced green chilies
guacamole
Directions:
*Or can use pie pastry for double-crust 10-inch pie.
Preparation
In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use.
Remove half of the pastry from refrigerator at a time.
On a lightly floured board, roll to a 9x12 inch rectangle.
Cut into 9 small rectangles.
Place about 2 tbsp (30 ml) of filling across the center of each rectangle.
Wet edges of pastry with water and roll pastry around filling.
Crimp ends with a fork to seal.
Repeat with remaining pastry and filling.
Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat.
Bake at 425 degrees (225 C.) for 20 to 25 minutes or until golden brown.
Serve warm with salsa and guacamole.
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